EU: 10% of pigs have Salmonella

The European Food Safety Authority (EFSA) has
published a survey on Salmonella levels detected in slaughtered pigs across the
European Union in 2006-2007.

Salmonella was estimated on average to be present in
one in ten pigs slaughtered for human consumption, but levels for Salmonella
detected in pigs varied from 0% to 29% between Member States.

The
results will now be used to help the European Commission to set targets to
reduce Salmonella in pigs across the EU. Testing of slaughter pigs across the 25
Member States participating in this survey was based on a randomly selected
sample drawn from slaughterhouses representing 80% of the pigs slaughtered in
each Member State.